Gefilte Fish

Perfectly good Gefilte Fish can be bought at the supermarket in bottles
or cans. Some people like to take that fish and bake it for a while
in a little fish broth, to make it seem more “homemade.” Personally,
I think it spoils the taste. However, real homemade gefilte fish is
the best and well worth the work.

Buy whole fish and ask the fish man at the supermarket to fillet and
grind them very fine for you. They will usually do that. Take home
the bones and skin. Grind or chop your onion well and combine all ingredients
until mixture is soft but will hold together. Add more water or more
matzo meal if necessary. Mix well. In a large pot, bring to a boil
2 quarts of water, the fish bones and skin, 1 tsp. salt, a pinch of sugar,
2 stalks of celery, sliced, one carrot , cut in thin rounds and one onion,
sliced. Reduce to a simmer. Wet your hands and form fish into oval
shaped patties. Slip them carefully into the water. Cook gently
for 2 hours uncovered. Stock will reduce to about ½. Let
fish cool slightly and remove from pot carefully. Strain stock and pour
over fish. Cool and refrigerate until stock jells. If it does not, add
a little unflavored gelatin to it. To serve, arrange on platter or individual
small dishes and garnish with cooked carrots. Serve with horseradish. Serves
8.